Sour Cream Rhubarb Coffee Cake Recipe

There's something magical about the first rhubarb stalks of spring—those bright pink stems practically beg to be baked into something special. My sour cream rhubarb coffee cake has been a family favorite for decades, ever since I tweaked my great-aunt’s recipe to include that tangy dollop of sour cream that makes every bite unbelievably moist. The magic happens when the tart rhubarb meets that buttery, cinnamony streusel topping—it’s the kind of sweet-tart balance that’ll have you sneaking back for just one more sliver.

After testing countless versions (some too dry, others too sweet), I finally nailed the perfect ratio of sour cream to flour, and that crumbly streusel topping that stays crisp even the next day. This isn’t just a coffee cake—it’s a morning pick-me-up, an afternoon treat, and the star of every potluck I’ve ever brought it to. Trust me, once you try this version, you’ll understand why my family insists I make it every May when the rhubarb’s at its peak.

Why You’ll Love This Sour Cream Rhubarb Coffee Cake

This isn’t your average coffee cake—it’s the kind of recipe that’ll make you want to wake up early just to bake it. Here’s why:

• Unbelievably moist crumb thanks to a full cup of sour cream—it keeps every bite tender, even days later
• Perfect sweet-tart balance between the juicy rhubarb and that brown sugar streusel that crackles when you bite into it
• Effortless to whip up—just one bowl for the batter, and the streusel comes together in seconds
• Works for any occasion, whether it’s a lazy Sunday brunch or when you need to impress the book club

Seriously, this cake disappears faster than I can brew the coffee to go with it!

Ingredients for Sour Cream Rhubarb Coffee Cake

Grab these simple ingredients—most are probably already in your kitchen! The magic is in the details, so pay attention to those little prep notes:

• For the cake: ½ cup (115g) unsalted butter, softened (leave it out for 30 minutes!)
• 1 cup (200g) granulated sugar
• 2 large eggs, room temperature (they’ll mix in smoother)
• 1 teaspoon vanilla extract
• 1 cup (240g) full-fat sour cream (low-fat just won’t give the same richness)
• 2 cups (250g) all-purpose flour, sifted (then measured—this keeps it light)
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 2 cups (200g) rhubarb, chopped into ½-inch pieces (no leaves!)
• For the streusel: ½ cup (100g) brown sugar, packed
• ¼ cup (30g) all-purpose flour
• 1 teaspoon ground cinnamon
• ¼ cup (55g) unsalted butter, cold and cubed
• ½ cup (50g) chopped pecans (optional, but oh-so-good)

See? Nothing fancy—just good old-fashioned baking staples ready to work some magic.

How to Make Sour Cream Rhubarb Coffee Cake

Don’t let the layers fool you—this coffee cake comes together faster than you’d think! Follow these steps for that perfect tender crumb and crispy streusel topping:

1. Preheat your oven to 350°F (175°C) and grease a 9-inch square baking pan. (Pro tip: line it with parchment paper hanging over the sides for super-easy removal later!)
2. Cream butter and sugar in a large bowl until light and fluffy—about 3 minutes with a hand mixer. Scrape down the sides! Add eggs one at a time, mixing well after each, then blend in vanilla and sour cream until smooth.
3. Whisk dry ingredients (flour, baking powder, baking soda, salt) in another bowl. Gradually fold them into the wet mixture—just until no flour streaks remain. Overmixing is the enemy of tenderness!
4. Fold in chopped rhubarb gently—those ruby-red pieces should be distributed evenly. Spread the thick batter into your prepared pan.
5. Make the streusel (see below!) and sprinkle it generously over the batter.
6. Bake 40-45 minutes until golden brown and a toothpick inserted near the center comes out with just a few moist crumbs. Let cool 15 minutes before slicing—if you can wait that long!

Preparing the Streusel Topping

The streusel makes this cake unforgettable! In a small bowl, mix brown sugar, flour, and cinnamon. Cut in cold butter with a pastry cutter (or two forks) until it resembles coarse sand with some pea-sized bits—this ensures perfect crunch. Stir in pecans if using. Pro tip: refrigerate the streusel for 10 minutes if your kitchen’s warm—cold butter = better texture!

Tips for Perfect Sour Cream Rhubarb Coffee Cake

After burning through more rhubarb than I'd care to admit, I've learned a few tricks that make all the difference between good and oh-my-goodness coffee cake:

• Fresh rhubarb is non-negotiable—those crisp pink stalks give the best tartness. If you must use frozen, thaw and squeeze out every drop of extra liquid first (wet rhubarb = soggy cake).
• Mix batter just until combined—a few flour streaks are fine! Overmixing activates gluten and turns your tender cake into something resembling bread.
• Cold butter makes the streusel crisp. If your topping sinks or gets soggy, chances are your butter was too soft when mixing.
• Oven thermometers are lifesavers—mine runs hot, so I always bake at 340°F instead. Nothing worse than burnt edges and raw center!

Bonus tip: Let the cake cool for 15 minutes before cutting—it’ll hold together beautifully and won’t steam your streusel into mush!

Serving and Storing Sour Cream Rhubarb Coffee Cake

This cake tastes divine still slightly warm from the oven—the streusel stays crisp while the rhubarb filling is almost jammy. I always serve thick slices with strong coffee or a pot of Earl Grey tea to balance the sweetness. For extra indulgence, a dollop of whipped cream or vanilla ice cream turns it into instant dessert!

Leftovers? Ha—good luck having any! But if you do, store them in an airtight container at room temperature for up to 3 days. The sour cream keeps it moist, but pop individual slices in the toaster oven for 5 minutes to revive that streusel crunch. For longer storage, wrap slices tightly and freeze for up to 3 months—just thaw overnight and reheat before serving.

Variations for Sour Cream Rhubarb Coffee Cake

This recipe is wonderfully adaptable—here are my favorite twists when rhubarb isn’t in season or I’m craving something different:

• Berry bliss: Swap rhubarb for equal parts diced strawberries or raspberries—their sweetness pairs beautifully with the tangy sour cream.
• Citrus kick: Add 1 tablespoon orange zest to the batter for a bright note that cuts through the richness.
• Nutty alternatives: Pecans not your thing? Try walnuts or even toasted almonds in the streusel for extra crunch.

My neighbor swears by adding a pinch of cardamom to the streusel—it’s unexpectedly delicious!

Nutritional Information for Sour Cream Rhubarb Coffee Cake

Let’s be real—this is dessert, not health food—but a little nutrition info never hurt anyone! Based on 12 slices per cake, each piece contains roughly:

• Calories: 320
• Sugar: 25g
• Fat: 15g (8g saturated)
• Carbs: 45g
• Protein: 5g

Remember, these are estimates (especially since my "slices" tend to get bigger with each cup of coffee!). For exact counts, plug your specific ingredients into a calculator—but honestly? Some things are worth every delicious bite.

Frequently Asked Questions

Over the years, I've gotten the same few questions about this coffee cake more times than I can count—here are the answers that'll save you some trial and error:

• Can I use frozen rhubarb? Absolutely! Just thaw it completely in a strainer first, then press out every last drop of liquid with paper towels. Wet rhubarb = sad, soggy cake.
• Nuts aren't my thing—can I leave them out? Of course! The streusel is still magical without them. If you want extra crunch, try tossing in some rolled oats instead.
• How do I keep the cake from drying out? Two words: don't overbake! Start checking at 40 minutes—that toothpick should have moist crumbs, not come out completely clean.
• Can I make this gluten-free? I've had success swapping the flour 1:1 with a good gluten-free blend (like Bob's Red Mill), but add ¼ teaspoon xanthan gum if your mix doesn't include it.

See? No question too small—I've probably made every mistake so you don't have to!

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